$74 per person + tax & gratuity includes complimentary champagne
Hors d'Oeuvre
Mixed green salad
with feta, apples, radishes, almonds, cherry tomatoes & onion, tossed in a white balsamic vinaigrette
Butternut squash bisque
topped with pecans
Un Plat Principal
Grilled salmon
topped with a citrus white wine sauce, served on a creamy polenta with asparagus
Grilled filet mignon
topped with a veal reduction sauce & a roquefort blue cheese, served with roasted garlic mashed potatoes and asparagus
Dessert
NY style cheesecake
topped with a strawberry sauce & whipped cream
House made crème brûlée
topped with berries & whipped cream